All Wine'd Up
Raise a glass to non-profits during the Cincinnati International Wine Festival.
2023 Cincinnati International Wine Festival
March 9–11
Duke Energy Convention Center and participating restaurants.
The weekend-long fundraiser is a celebration of wine complete with upscale winery dinners, grand tastings, collectors’ tastings, silent auctions, and more, all benefiting dozens of local charities.
Tickets available at winefestival.com.
Thursday, March 9, 6:30 p.m.
Winery Dinners
Capital Grille & Honig
3821 Edwards Rd., Cincinnati, Ohio 45209
Carlo & Johnny & Terlato
9769 Montgomery Rd, Montgomery, OH 45242
Ivory House & Lux
2998 Harrison Ave, Cincinnati, OH 45211
Jag’s & Niner Wine Estates
5980 West Chester Rd, West Chester Township, OH 45069
Red Feather & Round Pond
3200 Madison Rd, Cincinnati, OH 45209
Son of a Butcher & Michael David
630 Gibson St STE 110, Liberty Township, OH 45069
Funky’s Catering at the Transept & Santa Margherita USA
1205 Elm St, Cincinnati, OH 45202
Via Vite & Pasqua
20 Vine St, Cincinnati, OH 45202
Friday and Saturday, March 10 and 11
Grand Tastings
Duke Energy Convention Center
Exhibition Hall A
525 Elm Street
Want to enjoy great wine and benefit local non-profits? You can do both at the Cincinnati International Wine Festival.
Since it started in 1991, the wine festival has donated more than $6.75 million to more than 30 local beneficiaries, including 90.9 WGUC-FM, ALS Association Central & So. Ohio Chapter, Carnegie Art Center, Cincinnati Ballet. Cincinnati Works. Crayons to Computers, Freestore/Foodbank, Kentucky Symphony Orchestra, Tender Mercies, and Women Helping Women.
One of the largest wine festivals in the country, attendees will find more than 800 wines from 100 wineries around the world.
This year’s honorary chair is Michael Honig, President of Honig Vineyard & Winery in Napa Valley. A leader in sustainable farming, Honig chaired the first California initiative to develop a “Code of Sustainable Winegrowing Practices,” a voluntary program establishing statewide guidelines for sustainable farming and winemaking.
The Cincinnati International Wine Festival is a non-profit organization that exists to elevate the wine industry and raise money for local charitable causes with programs dedicated to the arts, education, health and human services.
How Sweet It Is
Grab coffee and a croissant at Constant Grind, now open at Hard Rock Casino, and make plans for their candy shop pop-up coming in April.
The odds of getting a great cup of coffee at Hard Rock Casino Cincinnati just got better!
Constant Grind Bistro, Hard Rock’s branded coffee shop, is now open.
The shop features Lavazza coffee, the classic Italian luxury brand. Constant Grind also plans to partner with local coffee makers on a quarterly basis.
The menu includes teas, sandwiches, and other local favorites, plus the classic Mr. Lucky’s milkshakes. Make it affogato-style by adding a shot of espresso!
Open daily, this casual sit down or grab-and-go venue is your new go-to for caffeine and sweets, whether you’re hitting the tables, grabbing lunch at Hard Rock Cafe, or just need a quick pick-me-up.
In April, Hard Rock ups the ante on sweetness with a Candy Shop Pop-up, creating a land of gumballs, sprinkles, and cocktails.
Starting on Saturday, April 1, and continuing every Friday and Saturday that month, the pop-up events with feature themed rooms, DJs, and specialty drinks from Rocktails, and desserts created by Hard Rock’s Chef Melissa.
Located in Hard Rock’s food hall, tickets includes one specialty champagne drink, two golden tickets for food treats, and an hour and a half to explore all the candy rooms, with dancing and picture perfect decorations. Tickets are $30 a person and available now.
Care & Feeding
Join the fight to eliminate SIDS in our community and honor Chef Jean Robert de Cavel at the annual eat.play.give brunch this Sunday, March 5.
What better way to honor a beloved chef than bringing people together to share great food for a great cause.
If You Go
Sunday, March 5
11 a.m. – 2 p.m.
Midwest Culinary Institute at Cincinnati State Technical & Community College, 3520 Central Parkway
Admission includes drinks and a sampling of dishes designed by some of Cincinnati's finest chefs, restaurateurs and food enthusiasts.
Buy tickets now!
The annual eat.play.give brunch is a fundraiser to support the de Cavel Family SIDS Foundation. In 2002, the late Jean-Robert de Cavel and his wife, Annette Pfund-de Cavel formed the foundation after the abrupt death of their firstborn child, Tatiana, to Sudden Infant Death Syndrome (SIDS).
“There won’t be an official program. It will be, as always, a celebration of friends and family sharing food, which was his very favorite thing,” says Amy Brandabur Hunter, a longtime supporter and organizer of the event. “He loved that the brunch was family centered.”
This year’s event includes more than over 30 food and beverage tables, and an amazing silent auction that includes some of Jean-Robert’s artwork and part of his personal collections.
Guests will enjoy savory treats and scrumptious sweets prepared by some the best chefs, restaurateurs and foodies the Queen City has to offer. Each ticket purchased helps fund outreach programs and research to eradicate SIDS.
In addition to food and drink, guests can enjoy on-site music and kid-friendly activities. Compete against your friends in our silent auction to raise money for a great cause and bring home your favorite arts or entertainment package.
Feud for Thought
Part potluck, part cooking contest and all fun, Food Fight 513 brought together some of the best chefs in region but only one could win the top prize!
Raise your hand if you love food. Raise it again if you love supporting local restaurants, their employees, and raising money for a great cause!
Food Fight 513 did all of those things, and more. Part potluck, part cooking contest, the event was all fun.
Attendees had the option to bring their favorite potluck item –there were many – but they ould also put their name in the pot to judge food in the “fight” at the risk of being chosen cook and fight it out with pros.
Picture Courtesy, Jake Staubitz
After a couple rounds, local chef & owner of Cincinnati Wood Collaborative, David Bach, stood out among the pack and claimed that coveted champion belt, previously held by Chef Christian Gill.
Proceeds from the event benefit The LEE Initiative, which works to provide more diversity, equitability, sustainability and compassion in the restaurant industry.
Goodtime Gals
What's Galentine's Day? To quote Leslie Knope, it’s the best day of the year! So on this Feb. 13, celebrate your best lady friends in style, with an amazing brunch at Sleepy Bee.
Never mind picking out a card for your sweetie for Valentine’s Day, have you made your plans for Galentine’s Day?
Playing off of Leslie Knope (Parks & Recreation) idea to “remember what’s important in life: friends, waffles, work” the Game Day Communications crew gathered to celebrate pre-Galentine’s Day.
The woman-owned, super adorable and ridiculously delicious Sleepy Bee is the perfect place to gather your “best lady friends” for a brunch, lunch, or anything in between.
Make reservations at www.sleepybeecafe.com.
All Well and Good
Equal parts cool and casual, The Well Covington offers guests a laidback, cozy lounge with a tasty spin on classic American food and cocktails from local hospitality leaders.
The Well is far from dry for a trio of longtime restaurant pros.
The Well Covington
8 W. Seventh St.
Covington
Open Tuesday–Friday, 4 p.m. – 1 a.m.
Saturday, 12 p.m. – 1 a.m.
Sunday, 12 p.m. – 12 a.m.
More info at www.thewellcovington.com.
Veterans in the regional hospitality industry, Will Hodges, Chase Daoud and Chef Mitch Arens have collaborated on a new bar and restaurant concept called The Well Covington.
“The Well is a new bar concept by two friends who wanted to create something special,” said Will Hodges. “Everyone is welcome with open arms at The Well Covington. We are your friendly neighborhood patio bar that implements modern amenities to seamlessly form a unique, entertainment venue.”
Equal parts cool and casual, The Well Covington offers guests a laidback, cozy lounge with a sizable patio and a tasty spin on classic American food and cocktails.
Chef Mitch Arens
The restaurant at The Well, Grub Local, is a new concept from Arens, focused on revamping hometown favorites and updated versions of American classics.
“Our passion is putting only the freshest, locally sourced ingredients on your plate and in your mouth,” said Arens, the former executive chef at Hotel Covington. “So if small bites are your thing, Grub Local is your new kink.”
The Well provides ample amounts of seating and large screen televisions throughout the bar making it the perfect destination for game days where all can enjoy an atmosphere perfect for rooting on their favorite sports teams.
The Well has three seating areas for patrons. The Inside Seating, with a capacity of 80, includes two lounge areas complete with couches love seat and chairs, five chair height tables for banquet seating and four bar height tables. The Mez Level Seating with a capacity of 35 is available for private room rental and includes one lounge area with two love seats and four chair height tables. The Patio Area features two astroturf areas, three fire pits with outdoor couches around them, bar height tables, picnic tables and a live tree.
Fresh Roast
At the new Doscher’s Coffee House, you’ll find more great coffee than you can shake a (peppermint) stick at.
If You Go
Doscher’s Coffee House
6926 Main St., Newtown
Open Monday–Friday, 7 a.m. to 3 p.m.; Saturday, 9 a.m. to 1 p.m.
More info at doscherscandies.com.
Java, Joe, Mud…Whatever you call it, we all love a good cup of coffee.
And now, we have a new spot to grab a cup.
Doscher’s Candy Co. in Newtown has just opened Doscher’s Coffee House.
“Originally, there was a tea room here that people absolutely adored..but, unfortunately, with the onslaught of COVID, it (forced us to) shut the tea room down.. “says Manager, Christine Schwab.
Doscher’s wanted to create a space where people could return for coffee, tea, pastries and more.
And that’s how this idea was born.
Christine tells us there are a variety of delicious drinks you can order at Doscher’s Coffee Shop, but their signature drink is The Doscher’s Signature Latte.
“It’s a white mocha latte with caramel drizzle on top, whipped cream and a little bit more drizzle… if you like sweet drinks, you’ll love that. ”
Christine adds, they’re working to support local businesses through this new venture.
The coffee comes from Crimson Cup, a brewer out of Columbus for all of their coffee and tea needs.
Pastries and treats will also be sourced locally!
They’re up and running inside the yellow Victorian house on Main Street so well known for delighting generations with their amazing sweets.
Just Chill
Find a cool way to boost your health this winter.
Winter Wellness Cubes
Ingredients
2 oranges, chopped (including peel)
1 lemon, chopped (including peel)
3 knobs raw ginger, shredded (including peel)
1 carrot, shredded
1 tablespoon ground turmeric
1 teaspoon black pepper
1/2 cup honey (or hot honey for cayenne benefits)
1 tablespoon cinnamon
3 cups water
Directions
Blend everything until smooth - and it’s gonna take a while. Strain into a colander or cheesecloth, or if you don’t mind a bit of pulp (or a lot of pulp), leave as is.
Pour into ice cube trays. This recipe made three trays worth of cubes.
Freeze and add to a cup of hot water as needed. Optional: add a flavored tea bag, honey or agave to taste.
This makes a great winter gift in a freezer-safe mason jar.
Cold weather means the onset of cold-like symptoms for many of us, but adding nutrient-rich and immune-boosting foods can help keep those sniffles at bay.
Cultures around the world have known the health impact of some of these ingredients for years, but now the rest of us are catching on.
Wellness cubes pack all those great vitamins and immune boosters into one tiny frozen package, perfect to pop in a cup of hot water – or to blend with milk or milk substitute for a winter wellness smoothie.
Ingredients can be tailored to your tastebuds, adding garlic to help resist viruses, cayenne pepper to help ease congestion, pineapple to reduce inflammation, and even food-safe essential oils like peppermint to relieve muscle aches.
– Kathrine Nero
Bidding adieu
City pays tribute to beloved Chef Jean Robert de Cavel.
Memorial Service Jan. 16
A memorial Mass for Chef Jean Robert de Cavel will be held on Jan. 16, 9:30 a.m., at Cathedral Basilica of St. Peter in Chains, 325 W. Eighth St. Rev. Barry Windholtz and the Rev. Jan Schmidt will officiate.
In lieu of flowers, memorial donations can be made to the de Cavel Family SIDS Foundation.
Online condolences can be made at Dobbling, Muehlenkamp-Erschell Funeral Homes.
The hearts of Cincinnati foodies are a little emptier with the passing of Chef Jean Robert de Cavel.
Chef de Cavel, known as Jean Robert to food lovers in Cincinnati and beyond, passed away on Dec. 23 after a 5-year battle with Lyomyosarcoma cancer.
He had been an adopted son of Cincinnati since his arrival in 1993. He loved the city, its people, and its sports teams. He was always available to help charitable causes.
An award-winning, internationally acclaimed chef, Jean Robert leaves a legacy of talented culinary individuals not only in Cincinnati but spread across the country.
De Cavel is the most acclaimed chef in the Tristate. He began his culinary life in France. He came to Cincinnati in 1993 to become the Head Chef de Cuisine at the longest-reigning 5-star restaurant in the United States, La Maisonette. He developed multiple restaurants throughout greater Cincinnati including Table, Pigalls, French Crust and Le Bar e Beouf.
The resurgence of Cincinnati’s restaurant scene can be attributed to de Cavel’s artistry, tutelage and dedication to creating elevated and fine dining in Cincinnati.
De Cavel leaves behind his wife, Annette Pfund de Cavel and his beloved daughter, Leticia.
“Cincinnati will miss a wonderful, loving chef. But my daughter and I will miss our husband and dad the most,” says Annette de Cavel.
4 More: Rocktails
From writing a book to making cocktails for Hard Rock Casino, Kristen Kreft and Mayalou Banatwala, know how to shake things up.
As part of our year-end issue, we are revisiting some of our favorite Cincinnati People from 2022.
We checked in with Kristen Kreft and Mayalou Banatwala of Rocktails, An Amped Up Spin on Mixology.
Find holiday recipes from Rocktails here!
WHAT’S BEEN THE BIGGEST SURPRISE TO YOU IN 2022?
We surprised ourselves when we began making Musically Inspired Cocktail Infusion Kits! They have been a really amazing addition to our merchandise and we are excited to bring them to local gift stores. Right now you can find some at Originalitees, Toko Baru, Uncorked, Roebling Point Books and Coffee, and Kismet OTR. We are honoring musical artists such as Fiona Apple, Erykah Badu, Edith Piaf, Beyoncé, and Janis Joplin to name a few.
WHAT’S CHANGED SINCE WE LAST SPOKE?
We’ve been amping up our private party bookings and perfecting our Immersive Live Musical Cocktail Presentation. We love to share the stories of musicians we respect, make cocktails inspired by them, then perform our own musical interpretations of their songs.
WHAT HAVE YOU LEARNED ABOUT OUR COMMUNITY THIS YEAR?
We always find it interesting that Cincinnatians don’t always know how rich in musical history their city is. This is one of the reasons we are inspired to continue to educate our community on its unique musical heritage.
WHAT ARE YOU MOST LOOKING FORWARD TO IN 2023?
In 2023, we are looking forward to a new business opportunity that will help us expand our brand and push us forward. We are also looking forward to releasing our third book “Libatious Ladies” which will celebrate women of all musical genres, origins, and regions through personal histories as well as a cocktail and a zero proof cocktail honoring each musician. 2023 will rock!
With a Twist!
Warm up your holidays with recipes from Rocktails and Homebaker’s Bar.
It’s not the holidays without a great cocktail!
Whether you’re celebrating at home or out and about, our friends at Rocktails and HomeMaker’s Bar and have you covered.
Cider is a perfect holiday drink!
Great for Fall, cider stays relevant through the New Year! Its history is interesting and ties in traditions of Fall Harvest celebrations and a collective hope for a fruitful winter and New Year.
Not only does mulled cider seem to soothe the soul and welcome the colder months with its warmth and rich aroma, but is easy to make ahead of time. Traditional mulled cider may have derived from a traditional ceremonial drink called the Wassail Bowl.
If you’re looking for some inspiration, check out Rocktails’ Musical Cocktail Tutorials, where you’ll hear the musical stylings of Kristen Kreft and Mayalou Banatwala, plus a step-by-step tutorial of a cocktail that’s sure to impress your guests.
The Wassail was made from roasted apples and most likely originated in southwest England. The drink was a favorite at Wassail Night festivities which were full of Fall expectations, pagan rituals, and superstitions that lingered all the way into the New Year.
Original Wassail bowl ingredients included mulled ale, curdled cream, roasted apples, and eggs, with cloves, ginger, nutmeg, and sugar. Today the Wassail bowl may hold warmed ale brewed with honey and apples added to cider with mulling spices.
– Rocktails: An Amped Up Spin on Mixology
Mix it up:
2oz Bourbon
3/4 oz Lemon juice
3/4 oz Honey Syrup
In need of something with a little more of a kick? Try the Goldrush at HomeMaker’s Bar
This delicious and easy-to-make drink can be crafted as a mocktail, so it can be enjoyed by everyone at your holiday gatherings.
Cheers!
Happiness and cheer
Good Plates Eatery spreads holiday cheer in the community.
During the holidays we think about food, festivities, and good cheer. And while it’s lovely to spend time with friends and family around the table, many struggle with how to put food on the table.
A HELPING HAND – On Christmas Eve, Good Plates Eatery will give away holiday meals at no charge.
Many organizations help people pull the ingredients together for holiday dishes. But Andrew and Jamie Schlanser, owners of Good Plates Eatery in Clifton, continue their efforts this holiday season to feed the community on Thanksgiving and Christmas. At their restaurant, they give away a full meal to those who need one.
Want to Help?
If you don’t need a meal but would like to help Good Plates with their holiday giveaway, donations are appreciated.
Make your donation through Venmo to @goodplateseatery.
“We’re in our third season of holiday meal giveaways and we are so lucky to be in a position where we can do things like this,” the Schlansers explain. “We couldn’t do it without friends, neighbors, and community members that donate so much and we are proud to keep this tradition going for years.”
“No questions, no reasons needed. Just come in and tell us how many meals you need and we’ll hand you back a bag with however many!” the Schlansers said. During pickup, guests are invited to enjoy hot cocoa, coffee, and a snack.
Here’s a few details from Good Plates Eatery:
⁃ Doors will open at 12:00pm on Saturday December 24th
⁃ simply come in, tell us how many meals you need, and we will hand you a bag with containers
⁃ Roasted Chicken, Green Beans, Mashed Potatoes, Gravy, Stuffing, and Rolls will be in each meal
⁃ We’ll have desserts, coffee, and hot chocolate as well if you would like to sit and hang for a bit, too.
⁃ We will have coat racks set up outside too for our final winter coat drive if the season
When you stop in Good Plates Eatery, you’ll likely find a table inside with homemade goodies – candles, pine/dried flower filled vases, dried citrus, GP T-shirts and – with 100% of the proceeds go toward the Christmas Meal program.
Images courtesy Good Plates Eatery
Finest Kind
The city honors Jeff Ruby for his decades of influence on Greater Cincinnati's restaurant scene and his philanthropic efforts by naming a street in his honor on Dec. 8.
After decades of creating incredible dining experiences and generous philanthropic efforts throughout the region, Jeff Ruby has been honored by the City of Cincinnati.
On Thursday, Dec. 8, the city renamed part of Vine Street as Jeff Ruby Way, in recognition of his numerous contributions and dedication to the city.
Along with the Ruby family – Jeff Ruby, Britney Ruby Miller, and Dillon Ruby – the special guests for the ceremony were Buddy LaRosa, Bootsy Collins, Joe Mayernik, Marty Brennaman, Cris Collinsworth and Charlie Bledsoe.
Ruby arrived in Cincinnati in the early ‘70s and began creating popular concepts for event and dining establishments, such as Den of Little Foxes and Lucy’s in the Sky.
In 1981, Jeff Ruby opened his first luxury steakhouse, The Precinct, in the old Cincinnati Police Patrol House #6, in the Columbia Tusculum neighborhood prior to moving into the downtown location that most have come to know and appreciate.
In 2022, Jeff Ruby sought to reinvigorate the Central Business District by relocating Jeff Ruby’s Steakhouse to the new Foundry development across from Fountain Square.
Jeff Ruby's restaurants are recognized as among the top steakhouses in the United States by Travel + Leisure, USA Today, Food Network, Business Insider, and many more.
Joy Stick
Candy canes mean one thing in Cincinnati – Doscher's. We take you on a behind-the-scenes tour to see how these holiday favorites take shape.
“In 1871, Claus Doscher created the first Doscher’s handcrafted candy cane in Cincinnati, Ohio. His process involved using real peppermint oil, cooking small batches in copper kettles, and working with the best tools known to man – his hands – to roll, knead, stripe, and hook the canes.”
Not everyone can say their city holds one of the country’s oldest candy-making companies, but we can!
Doscher’s Candies in Newtown, Ohio has been crafting candies — specifically, candy canes — since 1871.
Recently, we stopped by the gift shop & factory for a behind the scenes look at how their candy canes are made.
The process is relatively straightforward and happens pretty fast!
It involves the same recipe, copper kettles and time-honored techniques used 150 years ago.
Employees mix, stir, wait (there’s a lot of waiting), knead, fold, stretch, and add handmade pinstripes to each block of “Confectionary Art”.
“One of a kind confectionary art”
Eventually, a this block of sweetness is dropped into another machine which twists and stretches it into what now resembles the Doscher’s candy canes we know and love.
Next, employees create the “hook” of the candy canes. One-by-one, the canes are led down the line to eventually be packaged, boxed and sent off to their destinations.
“Peppermint is by far and away is the most popular..”
…but the birthday cake, root beer and salted caramel are very popular.” says V.P. of Business Development, Gregory Clark.
Over the year, more than 3 million candy canes will be made at Doscher’s Candies. The process typically starts each spring.
Make sure to stop by Doscher’s this holiday season to satisfy your sweet tooth, grab a few holiday gifts and visit with Santa!
They didn’t stop at candy canes
Doscher’s also makes the famous French Chew & Candy Buttons.
You can find Doscher’s products in Sam’s Club, Kroger and many local businesses.
For more info, click here.
Clause & Effect
Start your day the Santa way at Camp Cedar.
Holiday meals with the family can be tricky, with Uncle Frank going on and on about crypto, your sister posing for endless selfies, and that one cousin who always picks a fight about sweet potatoes.
What if you could guarantee everyone would be on their best behavior, and not do anything to get on naughty list?
Now you can, with Breakfast with Santa at Ironwood Grill at Camp Cedar!
On weekends, Nov. 26 to Dec. 11 and every day from Dec. 17 to 23, you and your whole family can enjoy a hearty and fun breakfast with Santa from 8:30 to 11 a.m.
You can time your breakfast with a visit to King’s Island’s Winterfest. Voted one of the top Theme Park Holiday Events in the country by USA TODAY readers in 2021, the annual event features ice skating on the Royal Fountain, the Eiffel Tower turned into a magical Christmas tree, the WinterFest Wonderland Parade, more than five million lights and live entertainment throughout the park.
To fuel up for the trip enjoy snowman pancakes, served with eggs and a choice of breakfast meat or pearled sugar Belgian waffles topped with fresh fruit. Love the classics? Order eggs, meat, toast, and breakfast potatoes.
Breakfast with Santa is $15.99 for adults $10.99 for children 10 and under. Book your table a (513) 701-9635.
Talking Turkey
Fair, warning, Thanksgiving is next week. Are you ready?
We asked some local experts to share their tips for how to make the day a little easier. You'll be grateful we did!
The fourth Thursday in November is reserved for football, feasts, and family.
But two out of three of those can cause plenty of stress, leading up to and including the big day.
Whether you’re hosting a house full of guests or heading over the river and through the woods, we asked some local experts to offer some tips on how to make your Thanksgiving a little be easier.
Of course the focus of the day is on the turkey. You can drive yourself crazy striving for the perfect bird, laid out on a platter like a Norman Rockwell scene. From deep frying to traditional roasting, there are a millions ways to make a Thanksgiving turkey – But which one do you choose? We asked an expert!
Chef Jeff Braun, director of culinary at Hard Rock Cincinnati, to give us his advice on the meal at hand.
This is a time of year full
of gratitude and joy
Chef Jeff Braun, director of culinary at Hard Rock Cincinnati.
for being with loved ones to enjoy and give thanks for our fortunate circumstances It is also a time of added stress with shopping, preparing, organizing, decorating, cooking and cleaning.
Therefore, my first suggestion is, in fact, the most important culinary tradition: plan and budget.
Write the menu in advance and be as specific as possible. Include everything from the turkey to all beverages needed. This will enable you to create your shopping list and adhere to your budget. We all know the stores get busy the week of the holiday. Shop early to get the staples and shelf stable items and then head back for perishables.
Now let us focus on the star of your festive meal, the turkey. While roasting a turkey isn’t very difficult, there are a few preparation points that will help you ensure it is beautiful and delicious. Buy the turkey in your first round to give you enough time to thaw it properly (unless you can find thawed or a fresh turkey). This will take two full days in the refrigerator.
Next, I recommend to spatchcock the turkey. This is butchering and butterflying the turkey so it will lay flat on a roasting tray. It will allow the turkey to cook more quickly and more evenly. There are only a few basic steps to this. First create a large work surface with a stable cutting board. Place your thawed bird on the board breast side down. Use sturdy kitchen shears to remove the back bone, cutting down each side of the bone until fully removed. Then spread the bird open exposing the inside breast bone. Use a sturdy, heavy knife to cut through, break the bone but be careful not to cut through the breast. This will allow the entire bird to lay flat.
Once this is done, my next suggestion is to…Brine the turkey! For an average 14-pound turkey you will want a lower salinity brine, meaning 5 percent. The basic recipe is 7 ounces (weight) of kosher or sea salt to 1 gallon of water. Spatchcocking the turkey will also allow you to use a much smaller pan and need less brine.
Make enough brine to cover the bird in a large enough container. Place the bird in the brine and use a couple of plates to weigh it down; let it soak for 48 hours (timing this until the morning of). Remove the bird from the brine and pat dry with paper towels. Take 1 lb of butter that you have left out at room temperature to soften; lift the skin of the turkey and spread the butter over all parts of the muscle. Now it’s time to season and roast. Season well with salt and ground pepper; you may add some rosemary, parsley, sage and thyme also.
It will only take approximately two hours to roast a spatchcocked turkey. Roast it at 450 degrees F for thirty minutes, then turn the oven down to 350 to finish. The turkey should reach an internal temperature of 165 degrees F. Remove from the oven and allow to fully rest for 20 minutes prior to carving. Carving will be a breeze, as this enables you to take the breast off of the bone. Slice it down to a platter that you can arrange with some whole cranberries and rosemary skewers.
What an amazing time or year to reflect on the things we hold dear to our heart, show gratitude and enjoy a bit of indulgence and feast together. I wish you a joyous occasion filled with laughter and love.
But before you sit down to dinner, you may need a drink! We checked in with Kristen Kreft and MayaLou Banatwala, authors of Rocktails: An Amped Up Spin on Mixology, for suggestions on Fall drinks to create a cozy and festive scene, with or without alcohol.
Cider is a perfect Thanksgiving drink
Kristen Kreft and MayaLou Banatwala mixing up Rocktails. Photo by Sybilka Storie
that will also stay relevant through the New Year. Its history is interesting and ties in traditions of Fall Harvest celebrations and a collective hope for a fruitful winter and New Year. Its history ties to harvest celebrations and a collective hope for a fruitful New Year. Not only does mulled cider seem to soothe the soul and welcome Fall with its warmth and rich aroma, but is easy to make ahead of time. Traditional mulled cider may have derived from a traditional ceremonial drink called the Wassail Bowl. The Wassail was made from roasted apples and most likely originated in southwest England. The drink was a favorite at Wassail Night festivities which were full of Fall expectations, pagan rituals, and superstitions that lingered all the way into the New Year.
Original Wassail bowl ingredients included mulled ale, curdled cream, roasted apples, and eggs, with cloves, ginger, nutmeg, and sugar. Today the Wassail bowl may hold warmed ale brewed with honey and apples added to cider with mulling spices.
Rocktails Mulled Cider Recipe
Mulled Cider is not fussy, and we would love to make it easy for you. All you need is some store bought cider, Cinnamon sticks, Allspice, Nutmeg, Cloves, Citrus, and if you want to “Amp It Up,” a vanilla simple syrup.
In a large boiling pot, add one gallon of cider, 3 cinnamon sticks, a tea bag filled with 3 whole cloves, a ½ teaspoon of Allspice and some grated nutmeg. Slice up an orange into wheels and add to the cider mixture. If you choose to add the simple syrup, (and we wish you would) you only need to add in about 1 cup of vanilla simple syrup to the pot. Bring it all to a low boil and then turn down the temperature to a low simmer. And that’s it! Stir the pot often and serve with or without alcohol. We love either bourbon or spiced rum in our cider, and suggest adding 1.5-2 ounces of spirit in an 8 oz mug first, and then finish with filling the mug with cider.
Vanilla Simple Syrup Recipe
2 cups water
2 cups sugar
One vanilla bean
Bring sugar and water to a boil, stirring often. When mixture is clear, throw in the vanilla bean and simmer on low for about 20 minutes making sure to stir occasionally.
The Jive Turkey inspired by the Ohio Players
1½ oz Wild Turkey Rye
½ oz Watershed Nocino Black Walnut Liqueur
2 Dashes Cardamom Bitters
Rhinegeist Dad Holiday Ale
Orange Peel
Combine rye, Nocino, and bitters in a mixing glass. Fill the glass with ice and shake your tail feathers. With love, strain into a large rocks glass. Top with beer until frothy and garnish with an orange peel.
We love local, and we just can’t get enough of Watershed’s (Columbus, Ohio) Nocino Black Walnut Liqueur. This recipe also features a local Rhinegeist beer, but you can get creative with seasonal beers such as MadTree Pumpcan or even Rhinegeist Crumb Cake Red Ale.
–From Rocktails: An Amped Up Spin on Mixology
Jive Turkey, photo by Angie Lipscomb
In Old England, people would gather for a big fall festival in local orchards. Every region would have their own version of the ritual. They raised quite the ruckus by banging pots and pans and singing loud songs to ward off evil spirits or forces that might bring harm to the fruit trees and crops.
The event would almost always begin with a torch-lit procession around the orchard while the crowd banged their pots and chanted songs. There would be a Wassail King and Queen adorned with fruits and vegetables. There was a master of ceremonies dressed all in black called the Butler. (We love that the Butler could have been either a man or a woman!) The Butler would call the crowd to gather around the largest tree in the orchard. This tree would have had 12 small bonfires burning around it representing the 12 zodiac signs. The Butler then lead the congregation in songs specifically to please Pomona, The Apple Goddess, so she would grant them a healthy harvest. Then a ritual involving a small child placing cider soaked pieces of bread on the tree’s branches for good luck, with gunshots fired in the air to ward off evil spirits that might harm the harvest, takes place.
Once this ritual is completed, a sizable bowl of cider is passed around to each person claiming “wassail!” and “Drinkhail!”. If someone said these to you, you would respond with “good health” or “cheers!” Wassail comes from the phrase “Waea Hael” which means “Good Health!” What we love about this, aside from the cool tradition, is the chance for everyone to commune and gather together in good spirit.
Just because the turkey is the focus of the day doesn’t mean you still don’t need a centerpiece! If your inner Martha Stewart is all out of ideas for decorating, let Daisy Jane’s Flower Bar help you.
A great idea that can
get the kids involved
Megan and Sam from Daisy Jane’s Flower Shop.
is to go outside and forage for pine cones and pine or magnolia branches. Once you have everything, lay the branches overlapping each other in the center of the table and place pine cones and candles around the branches. To make it a little fancier you could use a scarf as a table runner, setting the branches on that. If you happen to have any cranberries leftover, you can fill glasses with those and water, then top with a floating candle.
If you or your neighbors have any small pumpkins or gourds left from Halloween, you could put those in the tablescape as well! You can't go wrong with bringing a little bit of the outside beauty of Fall indoors.
Want to really dress up the table? Daisy Jane's Flower Bar will be open the day before Thanksgiving, with pre-made bouquets if you need something quick. If you don’t have Oasis foam at home you can arrange the flowers in your hand and do a “chop & drop” into the vase.
You’ll want to be sure that the flowers look good from all sides if they are going in the center of the table. Also make sure to trim the flowers and put them in a low-sitting vase, so people can see around them as they talk around the table. Another tip – don’t put the flowers in the sun, as it ages them. Change the water every other day and give them a fresh cut to make them last longer!
Last but not least, you’ll need dessert for Thanksgiving! You have your last-chance to pick up your annual pumpkin pie at “Give Thanks for Pie & Bourbon” at Northside Distilling Co., 922 Race St., on Wednesday, Nov. 23.
This event is part of Meals on Wheels Southwest OH & Northern KY’s annual Bust a Crust! fundraiser, which raises funds to help support local seniors throughout the holiday season.
At the event you can pick up dessert for Thanksgiving and buy the limited edition Bust a Crust! bourbon, which promises to be a smooth way to end the day.
Bourbon? Neat!
Bourbon is on the menu for Thanksgiving thanks to new partnership between Meals on Wheels and Northside Distilling Co.
Jennifer Steele, MOW and Aaron Haslam, Northside Distilling.
If you’re one of the millions of people who need a bit of liquid courage to deal with your family at Thanksgiving, fear not!
Through a new partnership, you can have your pie and bourbon, too, just in time for the holiday. Plus you’ll be helping seniors with each purchase.
Northside Distilling Co. and Meals on Wheels Southwest Ohio & Northern Kentucky have teamed up to sell a special bourbon as a part of MOW’s annual Bust a Crust! fundraiser.
“We’re thrilled for this partnership that’s creating a new way to help our local seniors,” said Meals on Wheels CEO Jennifer Steele. “Besides, what goes better together than bourbon and pie?”
For the fundraiser, Northside Distilling Co. has created a limited edition Bust a Crust! Bourbon. The one-of-a-kind bottles are available in 375ml for $39.99 and 750 ml for $54.99. Orders for bourbon (and pies!) are available at bustacrust.org and can be picked up during Bust a Crust! pie pickup on Nov. 19 at Xavier University's Alumni Building.
The Boozy Orchard
Bring Fall inside with this cocktail Northside Distilling Co. shared on social media.
Cut off the top of an apple and remove the core. Using a melon baller, scoop out the center of the apple.
Add 1 oz. of bourbon, fill with apple cider, and top with a star anise pod and cinnamon stick for sipping!
A portion of proceeds from the sale of each bottle goes to helping support Meals on Wheels and its mission of providing local seniors with what they need to thrive.
Since 2017, Northside Distilling Co. has been crafting spirits as Downtown Cincinnati's first distillery since Prohibition.
“Creating this bourbon for Meals on Wheels is not only a perfect pairing, but it also supports NDCo’s mission of giving back to the community,” said Aaron Haslam, owner of Northside Distilling.
The bourbon is the newest addition to Meals on Wheels' biggest fundraiser of the year.
In 2021, Bust A Crust! sold more than 3,000 pies, which provided more than 10,000 seniors in the region with meals and more. This year's goal is 5,000 pies, which would provide assistance to more than 15,000 local seniors. Each pie sold provides meals and more for a Greater Cincinnati senior for an entire week.
Soup Szn
It's one of the best (and most comforting!) ways to warm up when it's chilly outside.. we're talking about soup, of course!
I’ll preface this recipe with a word of advice.. patience. You’ll need that with this recipe.
Other than that, French Onion soup is super easy to make!
For this recipe I used:
6 large yellow onions
1 stick.. yes, an entire stick of unsalted butter
1 teaspoon honey - (sugar works fine here too)
Kosher salt & coarse ground black pepper
2 cloves garlic, minced
Better than Bouillon - (8 cups beef or chicken stock will work great too)
1/2 cup dry white wine
2 bay leaves ( i didn’t have any so i left this out)
1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2 teaspoon dried thyme
Any bread you want to use
1 1/2 cups grated cheese - gruyere works best but i used what i had, which was muenster cheese
Add half a stick of your butter (i cut mine up into smaller pieces) to a stock pot on low to medium heat.
Add salt and pepper
Slice onions and add to the pot, stir.. occasionally for at least 30-45 minutes.. sometimes, it takes up to an hour for the onions to cook down and get close to carmelizing.
Add the other half of your butter to the pot during this time
Dice garlic and add to the pot. Stir.
Once the onions have cooked down, add your stock. If adding bouillon mixture, be sure to add enough water after each tablespoon. Stir.
Add thyme (dried or fresh is fine).
I like to let the soup cook down for another 30 minutes, uncovered on a low.. low boil.
Grab your bread. I like to toast mine a little before putting it on the soup.
Grab an oven safe bowl. Ladle soup into bowl, top with your choice of bread (gluten free bread works great here and doesn’t fall apart!), Top with grated cheese and place under the broiler for a few minutes.
Done! Be careful when removing your soup from under the broiler as it’s very very hot.
Enjoy! This soup is truly better than many i’ve made before. I hope you love it!
Candy is Dandy
Get your sugar fix for Halloween (and beyond!) with Doscher's.
Cincinnati prides itself on its unique delicacies – chili over spaghetti, black raspberry chip ice cream, goetta.
We can add the French Chew to that list. This creamy and chewy taffy is a one-of-a-kind experience – whether you have chocolate, vanilla, strawberry, or banana – made locally by Doscher’s.
Founded by Claus Doscher in 1871, the Doscher's Candy Company started out making hand-crafted candy canes. Though they still make those beloved peppermint treat, the company has added French Chews, candy buttons, and more confections over the year. Branching out, Doscher’s also sells Béquet Caramels, a boutique, artisan candy from Montana that has won multiple awards over the past two decades.
Experience all this sugary magic for yourself at Doscher’s Gift Shop, 6926 Main St., in Newtown. Along with candy, you’ll find fun and festive items that change seasonally – baby and children’s gifts, gifts for the home, and books by Cincinnati authors and artists. The shop is open Monday through Friday, 11 a.m. to 5 p.m.
Gobble, Gobble!
It’s turkey time! And for you meat eaters, that means it’s time to start thinking about what will be on the dinner table.
Sure, you have a ton of options but did you ever consider buying from a local farm?
Gorman Heritage Farm in Evendale has turkeys for sale, but if you want one, better act fast!
According to our friends at the farm, these guys go fast!
From Gorman Farm:
“Our turkey is raised on Gorman’s pastures, eating seeds, bugs and weeds while enjoying the warm sunshine. Their diet is fortified with non-GMO feed, if needed, to support their growth and optimize their health. As a result they are not only healthier but taste better too! Reserve your turkey in advance; we sell out every year. Turkeys are first come, first serve. No refunds are given. We cannot hold turkeys overnight, they must be picked up on the day and time specified. Pickup is the Monday before Thanksgiving and usually begins at 6pm. You will receive an email with more information the week before pickup.”
Deposit: $50.00 per turkey.
Price: $5.50 per pound (remainder after deposit to be paid upon pick-up).
Average weight is 15-23 pounds.
2022 pickup will be on Monday, November 21.
For more info, click here.